Creative rose cuisine - rose recipes
Rose recipes to cook:
Recipe Tiramisu with rose fragrances
Recipe rose ice-cream
Recipe rose cream
Recipe rose bowle
Tiramisu with rose fragrances
Ingredients for a mould of ca 20x20 cm
20 Savoy biscuits
4 tablespoon rose petal syrup
1-2 tablespoon rum
4 eggs
2 tablespoon sugar
500 g Mascarpone
200 ml cream
50 g rose marmalade
fresh rose petals
rose sugar or icing sugar to decorate
Preparation:
Put half of the biscuits in the mould and pour over the rose syrup that is diluted with water and rum. Whip the egg yolk with sugar until frothy and stir it with the mascarpone. Whip separately cream and egg-white, mix it up with the mascarpone masse. Butter the biscuits with it, put on the rose marmalade and the rest of the Savoy biscuits with another film of mascarpone cream. Chill it for at least 4 hours. Afterwards decorate it with fresh rose petals and icing sugar.
Rose ice-cream
Ingredients for 4 persons:
100 ml milk
½ vanilla pod
3 egg yolk
50 g sugar
4 rose petals
2-3 drops of rose oil
100 ml blueberry juice
500 ml cream
Preparation:
Cut the vanilla pod into halves lengthwise. Cook the marrow in milk. Whip creamy egg yolk and sugar. Take out the marrow; mix up the hot milk with the egg masse. First whip it creamy over a hot water bath and then in a cold water bath. Take the rose petals and cut them fine and mix the slices with oil and blueberry juice. Whip the cream, stir it. Put the masse into the freezer or at least 3 hours, stir it frequently.
Rose cream
Ingredients for 4 persons:
500 gr soft curd cheese
60 gr. sugar
some heavy cream
2 cups of fresh rose petals (cut the white base from each petal as it contains a bitter substance that will make your flavour terrible)
Honey and rose liqueur
Preparation:
Mix the soft cheese with sugar, mix the rose-petals with honey and pour it together, add the cream and the rose liqueur, mix it again and fill it into cups. Decorate with rose petals and powdered sugar.
Rose bowle
Ingredients for 5 persons:
1 cup of rose petals
75 g sugar
50 ml raspberry liqueur
50 ml Cognac
25 ml Damascene rose water
Juice of a half lemon
1 bottle of dry white wine or Rosé (store it first in the freezer)
1 bottle dry sparkling wine, Prosecco or Champagne (store it first in the freezer)
Preparation:
Add to the blossom of roses the sugar, the raspberry liqueur and the Cognac, mix and leave in cold for one hour, add cold white wine, store it in a cold place, sieve the petals, add the rose water, fill it up with sparkling wine, Prosecco or Champagne, decorate with rose petals and serve very cold.